How to Make Bread Pudding - The Basics on QVC

When it comes to comfort food desserts, bread
pudding leads the pack. Its easy to make and it uses up all of your leftover bread,
so lets make some bread pudding. Were going to make a really basic bread pudding
here today, but Im going to give you options of when you can add other flavors. The most
important part of bread pudding of course is the bread.

Weve taken some challah bread
here, which is of course an egg based bread. Brioche is also an egg based bread. Really
tasty for bread pudding. Youll notice it has a bit of a yellow tone to it, but its
sweet and super, super tender.

Makes a great bread pudding. Cut the bread open and leave
it overnight on a baking sheet on your counter, so it dries a little bit. Why? Because stale
bread absorbs things better, so when we put our custard on that bread, its going to
absorb all of those great flavors and then give it back to us when were eating it.
So, bread is all cubed up and ready to go. Lets start by getting our pan ready.

Were
going to butter the pan and grease it so it comes out easily. Nice little tip. Always
save your little butter wrappers. Keep them in the freezer for when you need to do something
like this.

The leftover butter on the wrapper is perfect for actually greasing a dish like
this. Okay so greased dish, bread, lets make that custard. So Im going to beat
up my eggs here, and Im going to pour in my milk. And of course because this is a dessert,
were going to add some sugar and sweeten that up.

So sugar, eggs, milk. Whisk that
together until you can no longer feel the sugar. Its dissolved in the mixture. Now,
lets add some flavors.

So, in goes some cinnamon. Thats pretty classic in any bread
pudding. In goes a little pure vanilla extract. I like to use the pure instead of the artificial.
And then were going to grate in some fresh nutmeg.

I love to grate my nutmeg fresh. You
can easily get these in the grocery store and they keep forever, so of course you will
always have freshly grated nutmeg, which tastes better than if you buy it pre-ground. Whisk
it together well, so you break that egg up and dissolve that sugar. Now, lets transfer
everything to our greased pan here.

This is where if you were going to add some extra
ingredients like raisins, which are kind of traditional, or you could put some berries
in there or even some chocolate chips. Cut up some apple, drizzle some maple syrup in.
All of these variations are possible and you can make your bread pudding your very own.
You want to make sure this pan is almost overflowing with bread, and then were going to pour
our custard on top. Now, once the custard is all in the bread, we want that bread to
absorb that custard so that when it bakes, it bakes evenly. So youre going to use
your hands and press that bread down into the mixture.

This is when we preheat our oven.
We wait this long because this bread needs time to soak up that custard. The preheating
time for the oven is just about the right time. Once this has sat for about twenty minutes
and your oven is preheated to 350 degrees, pop this in for about an hour. It should smell
fantastic in your kitchen and people should be waiting for that bread pudding.

Lets
take it out and see if its finished. So, to do that we are going to take a clean skewer.
Were going to put that into the center of the bread pudding and it should come out
clean. If it comes out clean with no messy pudding on there, then you are good to go.
Next step is to let this cool for a couple minutes. Cut it into portions.

Serve it with
some fresh fruit, maybe some maple syrup on top. Sprinkle some powdered sugar and make
everybody happy. Thanks for watching. If youd like to see more of The Basics, click over
here.

If youd like to see everything I. Used in this recipe, click over here. If you
have any questions, comments, or suggestions for more Basics, put them down in the comments
section below..

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How to Make Bread And Butter PuddingA TLC Christmas 2016

The Italians, they make a big, glorified sponge
like this and they put it in a posh box, and we love it. It's a brilliant little present and you can
toast it. But it's beautiful, absolutely beautiful in
bread and butter pudding. All I'm gonna do is take the end off, about one centimeter and then we can take the base
off one centimeter.

And then the sides like this, just one centimeter
slices. We don't waste anything. I'm just gonna trim this base here of this
brown crust. I'm gonna put this onto the bottom, just like
that.

And then all I'm gonna do is use these little
crusts, squeeze them and push them up against the sides like that. What I love about this is, instead of having
to worry about perfectly rolling out pastry, you know, you can really make a great job
of this. If you do it sort of a little bit scruffy
and not so perfect it's still great. So that's our base done.

It's gonna flavor that beautiful custard cream
there. Just a third...Goes in. It will get sucked up straight away. It absorbs very quickly.

Then we have the rest of this custard. In actual fact we've got all of the bits that
have fallen off of the wonderful panattone, plus this bit here, and actually if I rip
this open you can kinda see, see that texture. And whether it's stale or fresh it really
doesn't matter. So I'm must gonna break it up then just get
in there with a spoon.

It's just like the most gorgeous sludge you
can get. So I'm gonna put half in and I'm just gonna
lay that...Into our mold, and then we've got really nice quality 70 percent chocolate. Give it a spank and then I want about 60 g. Just little chunks and I'll save half for
on top, and then marmalade.

That lovely bitter sweet orange and the chocolate,
fantastic. So just about 60 g...In and around here. So there you go. A really easy, delicious desert ready to be
cooked.

In it goes. Look at that. You've still got a little wobble in the middle,
which I like. Here we go.

Crispy on the top. Gorgeous. Little bit of ice cream. Mm, that is the chocolate marmalade panattone
bread and butter pudding.

A beautiful thing that anyone can do that
tastes absolutely delicious..

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How to make a Quaking Pudding - Boiled Puddings Part 2 - 18th Century Cooking Series S2E3

So in last weeks episode, we covered a
simple boiled plum pudding, which consisted of equal parts flour, milk, eggs, butter,
and the plums or raisins in that case, but I thought we would look at the boiled puddings
and explore this idea a little bit farther. I think there's a lot more to learn. So here's a little piece that I ran into while I was doing research. It's from a 1780 gentleman's
monthly intelligence.

It was a section on diet. It says, "There is at this time residing
in Essex a person famed for his mode of living. Being formally reduced to a state of general
weakness from free and luxurious living, he took up a resolution of dieting himself thus,
he has a pound of flour and a pint of cold water mixed and then tied up in a cloth and
boiled and on this food he's lived entirely for many years. Though he is old, he is hardy,
strong, vigorous and active." I thought that was very interesting, somebody
living on nothing but flour, a flour pudding, boiled, and then I was thinking about soldiers
living on nothing but their meat and a simple flour ration.
Also, many period recipes cover putting apples inside of a pudding and boiling that.

Those
two ideas, I thought we'd put together and make a simple soldier style pudding. Nothing
but flour, an apple off of a tree and wrapped in a little bit of scrap cloth. Just what
a soldier might be able to make. So let's make up a very simple, nothing but
flour and water paste.

We're just going to take about two handfuls of flour and we're
going to add in some nice cool water and then mix that up. We kind of want it to be not
very stiff kind of a paste here. Okay, so not too stiff. We want to be able to form
it around it without it fighting.

Once that's ready, we need to take our apple
and I've already quartered this. We're going to take out the seeds and the stem.
Let's take our quartered apple and put it back together into an apple shape and then
take our paste, which has thickened up a little bit as I was working on it, and we're just
going to wrap it around that apple so it's all about a quarter of an inch thick. It grows
as it cooks so it doesn't need to be terribly thick. And there we can see, now we can
put this inside of our floured cloth.

There we are. And let's flour this up. And now it's time to wrap it up in the cloth. We're just going to set it in the center and
gather it up, and you definitely want to give it a little bit of room so that it can grow
while it's cooking.

Not too tight. Let's go toss it in.
Let's make sure our water is boiling and it should take about an hour for this apple pudding.
While this is cooking, we're going to cover a quaking pudding. Those don't take very long
to cook either. So, quaking pudding is much more like that
modern day pudding idea that we have in our heads.

Let's take a look at the ingredients.
So, let's put together this pudding. We're going to put together our dry ingredients
first and then our wet ingredients. We're going to need about a half a cup of flour.
Now we don't have to be precise. This is definitely different than the plum pudding.

The ratios
are much different, a lot less flour and a lot more liquid parts. About a half a cup
of flour, now let's put in, we need about 2 tablespoons of sugar, we've got this pretty
much all ground up. There we are.
We need some salt, maybe a half a teaspoon of salt. We're definitely going to need some
of those same kind of spices.

We've got some mace here, a teaspoon full. We've got some
ground ginger, same amount. So, you'll need a quarter to a half of a nutmeg grated up.
For our last dry ingredient I have some almonds here. I've got maybe a half a cup of slivered
almonds here.

We're going to mash these up. Once these are good and mashed up, we can
add these to our dry ingredients, the rest of them here. There we are.
Now we need a cup of heavy cream and four eggs. We actually want two whole eggs and
just the yolks of the other two and then we're going to whisk these together, so there are
eggs in our cream.

You want to get these whisked really well.
Now that we've got these all mixed, put our wet and dry ingredients together. There we are. Once these are well mixed, we need to get
our pudding cloth ready. Okay, now we've got our cloth but instead of putting it in the
boiling water and then flouring it, this one we want to seal a little tighter, so we're
going to butter it first and then flour it.

Get it to smear all the way into our fabric
there. Now once it's buttered, we can just put our flour on just like before. Now we can take our buttered and floured cloth and put it in the bowl and pour our pudding mix in. There we are, and tie it up.
This is another pudding that you want to give a little bit of room to grow.

And there we
go, and it's ready to go in. Let's make sure that water's boiling.
Okay, this quaking pudding should take about a half hour to cook.
Now that that quaking pudding is cooking, we're going to make a quick sauce with some
butter and some sugar. When you use these pipkins, you want to make
sure that you don't put them on direct heat with flames. You want to use them only on
coals.

You want to make sure that you always have something in them or else they get too
hot and they'll crack and use them gently with gentle heat.
It's been about a half hour for the quaking pudding and about an hour for the apple one,
so both of those should be ready to come out. Let's cut open this apple pudding or apple
dumpling. And there is our pudding. Let's slice it and
see how it turned out.

Look at that. You'd be amazed with nothing but a little bit of flour and one apple what you can turn out. It is really good. So I haven't found much about soldiers doing
boiled puddings yet, but there is a piece in Joseph Plum Martin's book about soldiers
coming and stealing a woman's food, including her pudding, bag and all.
Now for our quaking pudding.

This one's a little bit more, you have to be more gentle
with it. Now let's dress this up with a few slivered almonds and then put sauce on top. Wow, that's delectable. You'll love this wonderful quaking pudding.

A lot more custardy than the other one. It's not nearly as bready and that butter and sugar on top with the almonds, it looks beautiful and it tastes good. You've got no excuse. You really must try
one of these wonderful boiled puddings.

Hey, all the things you've seen here today, all
the cooking equipment, all the clothing, all these things are available on our website,
they're available in our print catalog and don't forget to follow us on Facebook..

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Homemade No Cook Instant Pudding Mix ~ Homemade Mix ~ Better than Store Bought ~ Noreen's Kitchen

Hi, everyone. I'm Noreen and welcome back to my kitchen today. We have a special treat for you today We are going to make our very own No cook instant vanilla and chocolate pudding mixes these are super easy to make so let's go see how these all come together Okay, we're going to go over all the ingredients today. We are going to be making homemade instant no-cook Chocolate and vanilla pudding mix now I know it's easy to go to the grocery store and buy pudding mix I do it a lot I use alive a lot of recipes that require a pudding mix But you know what there are some ingredients in those pudding mixes that people just simply don't want to eat Thought of chemicals and preservatives and additives an artificial flavor an artificial color you can make your own Very simply, but you are going to have to have a specialty ingredient And you've heard me talk about it before and it's instant clear gel very important That is the instant kind because the instant kind works With the no cook method now This is the kind of pudding mix Just like you buy from the store that you're going to have to add milk to you can use whatever kind of milk You can use cow's milk.

Goat's milk cashew Milk Almond Milk coconut milk soy Milk Rice milk Whatever is your personal choice, and you're going to be able to have a nice creamy pudding consistency You'll also be able to use this pudding mix to add to recipes. I will give you the the amount because at the end of the day a half a cup equals a box of pudding and No more, so you may have seen recipes like that this out on the internet that require cooking Instant doesn't mean you should cook it And so we're going to go ahead and make one that requires zero cooking you're going to be able to make this just like the grocery store kind by mixing it up sitting it in your fridge and moving on So super simple the vanilla requires just a few ingredients and so does the chocolate you're going to need instant clear Gel which is Easily Accessible, I will put a link down below where you can purchase the very same brand that I use. Which is Carnaby's Ultra Gel and is Gmo free it is instant and it is really really good so two cups of instant clear gel two cups of Granulated sugar and down here. We have a teaspoon of vanilla Powder a half a teaspoon of Turmeric for color and a half a teaspoon of salt The chocolate is almost identical except we've got two cups of granulated sugar 2 cups of instant Clear gel a cup and a half of dutch processed cocoa And I'll also leave a link to my favorite brand of cocoa which is this from the prepared pantry? Which is a medium dark Dutch process cocoa Ric's friends put me on to the prepared pantry cocoa it is the best I have ever used what we're going to use here for flavoring is a half a teaspoon of salt and a teaspoon of vanilla Powder We're also going to add in we're going to add vanilla extract when we make it up We'll mix it with the liquid, but what I'm going to do now is clear bring over the food processor And we'll go take you through the process of how to make this stuff, okay? We're going to blend up our vanilla pudding mix first And then we're going to blend up our chocolate because that makes sense First thing very important make sure that the container of your food processor is very very dry you can also do this in a standard Blender and It will work the same basically you want to make sure everything gets ground up together And when you live in humidity ville things stick, so there goes our sugar in our ultra gel instant Clear gel and here goes our salt vanilla Powder and turmeric just a little to mark if you want to add a full teaspoon you can it's just going to be a little bit of a Darker color if you don't want to add it at all you can leave it out But your pudding isn't going to have that traditional, yellowy Hue that it does when you buy it in the store, so we're just going to turn sahn and let it rip for fuse I'd say about a minute All right This has blended for plenty of time now You just want to give it a few seconds to settle because there's going to be There will be some putting smoke there folks, and you don't want to breed that if you're a fan of the blendtec videos you'll understand, so Just give it a moment to settle down and it's going to be a little bit gritty putting smoke But you see it almost resembles very closely vanilla pudding mix that you would purchase in the grocery store And now all you have to do is spoon this into an awaiting jar.

So that's what we're going to go ahead and do The important thing is to let it run long enough so that it gets a nice cohesive blend Alright, let's make the chocolate pudding mix we're going to put in our sugar our Clear gel our cocoa powder And by volume this one's going to make just a little bit more and our salt and vanilla power And again, we're going to put the lid on here And we're going to turn it on and we're going to let it blend for at least a minute all right, this has blended the requisite amount of time this does seem to be as Smoky as the vanilla, and I think that's because the cocoa has a little bit of a moisture content to it So what I'm going to do is just make sure everything is blended up really well We're going to spoon this into a jar, and I'm going to do that off-camera, and when we come back We're going to make some pudding so you guys can see what it looks like so we'll be back And we'll mix some up all right. We're going to go ahead and make up One batch each of this pudding mix so I have already measured out a half a cup of each mix You can see that the chocolate mix makes considerably more than the vanilla and that's because of the bulk created by the cocoa so we're going to go ahead and start with the Chocolate mix and I have two cups of milk here like I said you can use whatever kind of Dairy or non-dairy Milk you like and we're just going to get in here with a whisk You can already see it starting to get thick You can go ahead and add another spoonful of your pudding mix I feel like if you just let this hang out for a minute It's going to get thicker I'm just going to pop the lid on it and stick that in the fridge, and we'll be right back Well, we're going to mix up the vanilla too all right we're going to mix up our vanilla pudding just the same way I've got a half a cup of the vanilla mix and two cups of milk oh Yeah, we need a tablespoon of vanilla extract in here. Just like that this will also help to impart some additional color and it's not going to look exactly the same as the stuff in the box because It doesn't have artificial powdered color and also doesn't have artificial powdered flavor. So you know Okay, we're going to whisk this up the same we're going to put this in the fridge for five minutes And then we'll be back and we'll show you what it looks like there.

You have it delicious Homemade no cook instant pudding in a matter of moments This mix is going to be coming in really handy for you, especially with back-to-school coming up now I do need to tell you I will make sure that the how to make instructions are on the website I started off with a half a cup of mix and two cups of milk, but in the end It's one cup of mix and two cups of milk and if you want it thicker from there then you're going to want to add a little bit more, so this consistency that we got is absolutely perfect and I'll show it to you But don't worry because you're going to be able to get the the instructions on my website I'll leave a link down below and I'm going to give this a taste Delicious the chocolate is Super rich and delicious Because of the cocoa people I'm telling you that is the best doggone cocoa ever the vanilla And you see how this one looks a little bit on the thicker side if you don't want it that thick then you can add a little milk If you get it, too thick or you can just back off on the mix and that is lovely in vanilla ensues And also I did put a tablespoon of vanilla in the chocolate pudding also This is awesome, and who doesn't just love a little bowl of pudding For dessert top with a little whipped cream, it's all good. So that's how you make homemade No cook instant vanilla and chocolate pudding mixes. I hope that you give this a try I want to thank you for joining me today if you liked the video Please consider giving me a thumbs up and if you're new to my kitchen welcome welcome welcome please consider hitting that subscribe button And if you are trying to remember of the noreen's kitchen family please remember to hit the bell Notification button so you don't miss out on all the real food for real people real easy recipes that we present all the time Right here on our YouTube channel and straight from our kitchen. I hope you give this homemade No cook instant pudding a try.

I know you're going to love it and until next time I'll see you.

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Guess The Jello Pudding Combo Game

Welcome to
"Good Mythical"-- Hey! "Check your voicemail." We have a voicemail.
Let's check it. Man:<i>
Hey, what's going on,
everybody?</I> <i> So, uh,</i> <i> which one of you guys
wants to get slapped</i> <i> with a rubber chicken
now or later?</I> <i> Take your time.</I> <i> All right, have a nice day.</I> <i> Bye-bye.</I> The ol' slap with
a rubber chicken offer. Now or later, though. We get those all the time, but not with
the now-or-later option.

Is neither
one of us an option? Neither one of us. I'm looking around
to make sure somebody doesn't have
a rubber chicken. - Oh, no.
- Good. They don't.

- That would've required--
- We disallowed those. Remember when we got our old
studio decorated for a shoot, and then that really became
a decoration for the studio? And there was a rubber
chicken on the shelf, and I was like-- No, it was on the fridge. It was on the fridge handle. And we didn't want it because rubber chickens
are too clich comedy.

But then, not too long ago,
we played a game, and you insisted on us using
rubber chickens as the buzzer. But we didn't do it, did we? - We did.
- Oh. - I regretted it instantly.
- Gosh. Yeah, I had a lapse
in judgment.

That's why you're here.
What happened? So what we have is we have
six different rounds here. We're gonna move
through this pretty quickly. We have mixed--
well, we didn't mix-- the Mythical crew has mixed two actual Jell-O pudding
brand puddings together. Oh.

Oh! Oh, now you understand
how this game works? They told me and I was like, "This is gonna be easy.
Just guessing Jell-O flavors?" - No.
- They mixed two! And they have all these
different flavor flags
over here. Flavorflag.Com-- don't go there.
I don't know what it is. It's just, whenever I say
two words like that together, I feel like
it should be a website. Flavorflag.Net-- go there.

And you assume
it's a bad website. Naughty. And we're gonna try to guess what two flavors
have been combined. Now, I--
I'm a pudding lover.

- If you lose this--
- Look. But listen. You're such a pudding man.
You're a pudding master. - The only pudding--
- Don't let me beat you, man.

Thank you. Thank you,
but the only pudding that I eat is
chocolate, vanilla, and if I run across
some peanut butter. I know one
of the flavors already. Mmm.

I know this
right off the bat. Yeah, well, one of them.
What's the other one? Hold on. Definitely--
I'm not showing mine to you. That's one of them.

This is definitely
one of them. - Um, man.
- And... - Um...
- Um... I don't know, man.

And I know--
this is the other one. Right. Don't-- don't look
at my answers now. Okay, that's what I got.
Oh, we got the same answers.

- Oh, we have the same--
- Butterscotch
 and coconut cream. - Are we right?
 Oh, they don't tell us.
- We don't know. Okay, so now
we'll move that over. - We bring in the next one.
- Bring in the next one.

Don't look at our monitor
over there to cheat. I didn't. I don't cheat, Link.
I'm not a cheater. You don't admit to cheating.

Is this cream? Mm. Mm! It's interesting. Eating pudding is fun. It's a lifestyle.

Is that your suggested slogan? - Eating pudding is fun.
- Jell-O pudding-- Both:
It's a lifestyle. - I don't think that would work.
- It gets better the more I eat. Well, I know one. I know one, too.

The one that I know
right off the bat
is that one. This is tough, man, but... This one is tough. I don't know.
They could be-- I'm gonna guess that
it's this based on color.

So I said vanilla pistachio. I said pistachio and tapioca. - Ooh, "tapi-yoke."
- I scared you, didn't I? - You may be right.
- I think vanilla's in there. I think you're right.

This one's pink. ( Imitating Church Lady )
Isn't this one special? - Fruity.
- Did you know there were so
 many flavors of pudding? - No.
- What are they doing
 over there at Jell-O? They got somebody
just coming up with
different flavors. Who would have thought? So that's pretty clear,
but... Oh, oh.
Oh, this is tough.

- This is difficult.
- This is tough because it-- The second component
is pretty difficult here. So I'm either down to this... - The initial one
 is really obvious.
- Or this. I'm trying to figure out
between these two.

Mythical Beasts,
send me your answer. Which one is it? - Um.
- I don't know. I'm at a little bit of a loss,
but I'm going with that. - All right--
- Cheesecake and strawberry? I went with strawberry
and banana cream.

I almost did that, but I don't like banana
that much, so-- - I thought that you would--
- I coulda-- I can hone in on
the thing I don't like. You've got great banana radar. Right. "Banay-dar,"
they call it.

Max Banadar. You just spouted off
a random guy that
we used to work with-- his name. - Okay.
- That was a shout out. - Okay, there's
 an obvious component.
- Ooh, that's good.

- Link: Very good.
- Rhett: Mmm, man. I'm just glad
none of these flags say
"coyote piss" on them. 'Cause halfway
through this game, you better believe I looked. Yeah, it's funny.
I always eat things
on this show with just a sense of-- - Trepidation.
- ...Trepidation.

There's no trepidation now.
I've let my guard down. But what is
the other flavor there? I got it.
All right, you ready? I went with vanilla and Oreo. - Oreo...
- I think you're right. - ...And tapioca.
- Tapioca.

I-- - Ooh.
- There's no switchies
 in this one. I think you might be
the pudding master, Link. Ooh, what's this, curry? Little... It's probably not curry.

Ugh. This one tastes
like cleaner. Like, literally, like... I don't feel like
I need more than one.

Like sop this
on your toilet. - Link: Ugh.
- Yeah. Yeah, pumpkin spice
and lemon. Same for me.

- That's gross.
- Okay, and finally, What's this one gonna be? Move this here. Oh. Ooh, ooh! That is a nice experience
right there. And I'm gonna--
I'm gonna highly recommend
that, guys.

You think
you know what it is? Um, you said chocolate? I know you were thinking
this is a good combo. I think that the chocolate-- I don't think
chocolate's in there. I think you're getting
red velvet taste as chocolate. So what did you say it was? I mean, cheesecake,
'cause that's all-- I have chocolate
and caramel left.

I don't think
it's either one of those. All right, that's our guesses.
Tell us what we did. <I> Okay, pudding number one
is chocolate--</i> <i> Oh, sorry. That's wrong.</I> "Sorry, that's wrong." Did you say "sarong"? <I> Um, it starts with a "C".</I> <i> Coconut cream
and butterscotch.</I> - Yes!
- Yep.

<I> So you both got that correct.</I> Oh, we both got it right. <I> Pudding number two is
banana cream and pistachio.</I> Ooh, you were right, huh? <I> No, you both
thought pistachio.</I> I said tapioca and pistachio. So we both get
one point for that. - There's banana in this?
-<I> Yes.</I> I taste it now.
It's so obvious.

<I> So pudding number three
is strawberry and vanilla.</I> Strawberry and vanilla. And you said strawberry
and cheesecake. I knew it was subtle.
Didn't get that one. - You didn't either, right?
- Nope.

<I> Pudding number four
is Oreo cookies 'n creme</i> <i> and tapioca.</I> - I got that one.
- You got another one right. Okay, so Link
just went up a point. - Right?
-<I> Correct.</I> - Yes.
- Okay. All right.

Pumpkin spice and lemon
we agreed on. Are we right? <I> Yep, you are right
on that one.</I> Ooh, so it comes down
to the very end, Link. No, I'm ahead by one. You were down by one,
right, yeah, but-- - No, I'm ahead by one.
- I mean, you're up by one.

You can't even use
language of me winning. - Yeah--
- It doesn't exist
 in your mind. I haven't said it
in so long, my brain won't
let my mouth say it. Is it chocolate
and red velvet? <I> It's red velvet
and cheesecake.</I> Which is what I said!
We tied! Dang it! Man, I wanted you to win.
I did.

I wanted you to take all
the puddings and celebrate. I think the best combination
we found-- This was-- I don't know-- No, that had banana.
I didn't like it. It was this red velvet and
whatever you said it was. Cheesecake.
That's a good one.

This red velvet cheesecake, that's what you should order
at a Cheesecake Factory..

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Gluten Free Christmas PuddingKerryAnn Dunlop

Hi Food Tube. Kerry-Ann here its Christmas. And what screams Christmas
better than a good ol fashioned Christmas pudding. I'm
gonna show you how to make a gluten free Christmas pudding, so everyone can tuck in cause why should
you miss out on this Christmas classic just because you can't eat gluten.

It's rich, sweet, beautiful dried fruits plumped up with festive brandy. You can't beat it. Christmas is all about
family. Is all about everyone coming together and in our house a good Christmas
pudding is essential.

This recipe will serve about 10 to 12
people. Let's get on with it. This recipe actually started yesterday I
mixed some current sour cherries, raisins, dates, mixed
peel in a bowl. It doesn't matter which fruit you use, as long as there's four hundred and sixty grams or 16 ounces in total.

Zest and juice of
1 lime and half an orange 75mls of cold assam tea, and
then add two and a half tablespoons of brandy. Half a teaspoon of mixed spice and a
quarter teaspoon ground cinnamon Mix it all together and put to one side.
I left mine overnight to steap and soak up all those lovely flavours. And this is what I'm left with today. See how the fruit's gone all plump and juicy looking.

So I'm going to get a nice big bowl. And then I'm going to put all my fruit into that. I'm gonna add 170
grams of soft dark brown sugar. 50 Grams of chopped almonds, lovely.

A nice tablespoon of golden syrup. A cooking apple. We're going to grate it straight in, skin and everything but I'm only going to use half. Give this a nice quick mix, and then I
need 110 grams of gluten free bread crumbs.

This is slightly stale gluten-free bread
wizzed up in a food processor. I need a 110 grams of gluten-free suet. It's readily available at most health food shops. Traditional suet often contains wheat
flour which is no good for those with gluten intolerance.

I'm adding 25 grams of rice flour which is
a common substitute for wheat flour in gluten-free recipes and then 25 grams cornflower or corn
starch. A teaspoon of gluten-free baking powder two medium to large free-range eggs, and one extra yolk. And we mix that in as well. It smells amazing.

Right, so we got our mix all nice and ready. Here I have a 1.5 Litre pudding basin. Which I have liberally greased with some butter. It is Christmas after all.

This should fill the basin two-thirds of the way up, because it will
grow So we'll level it off. On top of this I want to add a cartouche, which is
basically a posh way of saying a circle of grease proof paper. Nice and snug. And then I'm gonna cover this with two layers of foil.

And you can tie it up. Nice little Christmas present. This might be a little bit difficult to
take out of a hot pan like that. So, what we gonna do is, we're gonna use another piece of string.

I'm gonna make a little safe handle. So there you have it my friend Christmas pudding ready for steaming and if you have a look in this pot, I have an upside down saucer. I'm going to place the  pudding on top. That's all we don't want
to put the bottom of the basin onto the
bottom of the pan because it's going to be cooking for at least eight hours and over that period of time on the direct heat it will burn your pudding, which will make
it go bitter.

It won't take very nice, and all that effort will be a complete waste. So
don't forget the saucer in the bottom of pan. Now to this pan I'm gonna add some boiling water to half  way up the basin. We want to get the lid on straight away, and we want to bring it to a boil.

Now, once it's boiling, turn it down, and leave it to simmer for eight hours. Now, don't think you're getting off lightly, cos you're not. You can't just leave it, because the water will eventually boil dry. That means no steam.

That means no cooking. That means no pudding. Everybody's Christmas is ruined and it's all your fault. What you need to do is come back every
hour and a half, and just make sure that the water is
always half way up the basin, and your pudding will be perfect.

It's been eight hours. This is so exciting. And be careful friends, because it is very hot. Ready, steady, Christmas Pudding.

Look at that. I really, really, really, really wish that
you guys could smell this because it smells so good. It's actually making my mouth water. I've got a lovely platter on the go, and quick and confident, over you go.

Look at that. It's ready. Now for the fun part. The decoration.

It's so worth the effort to make this rich and totally delicious it wouldn't
be Christmas without one of these on the table. I've decorate it with a little bit of
cream it's a little bit naughty, but it is Christmas after all. I'm sure that you're allowed a treat every now and again. There you have it my Food Tube friends.
Gluten-free Christmas pudding.

And if you're looking for something to
go with this amazing Christmas Pudding, check out my homemade custard recipe here, give it a go. Have fun. Don't stress. It's Christmas.

There's
enough to worry about already. Enjoy yourself and have a great time. See you soon. Click the link to subscribe if you like what we're doing and wanna see more great stuff, and if you want to see more of what I do then head on over to my channel and
click that.

Subscribe it is free, so it won't hurt. Happy Cooking!.

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Gingerbread Pudding Cake Made in a Crock Pot - Gemma's Bigger Bolder Baking Ep 105

Gemma's Bigger Bolder Baking Gingerbread Pudding
Cake Hi Bold Bakers! Did you know you can bake
in a crock pot or a rice cooker? They produce incredible desserts like the Gingerbread pudding
cake I'm going to show you today. So let's get baking! Crock pots are fantastic, especially if you
live in a dorm or have a small kitchen. You can make so many desserts like a molten lava
cake, crumbles, even a cheesecake. This Gingerbread Pudding Cake is so soft and moist, you're
just going to want to eat it straight out of the crock pot with a spoon.

We're going to start out by making our Gingerbread
batter. In a large bowl, add in your butter, brown sugar, and treacle. Then we're just
going to melt all of these ingredients together. I like to do it in the microwave but you can
do it over a bain-marie as well.

Once it's lovely and melted, we're going to
whisk in our room temperature eggs. Make sure your molasses mix is not hot when you add
in your eggs otherwise they will cook in there. This mix looks fantastic. This recipe is my
favorite gingerbread, and if you remember my trifle from last Christmas it's the same
gingerbread I used in there.

Into this mix, I'm going to sift in my flour,
cinnamon and ground ginger. I know you don't often see me sifting in ingredients, but you
do always want to do it when you're adding in dry ingredients to a thin batter. You want
to make sure there are no lumps and it's nice and fine. Then gently just mix in your dry ingredients
taking care not to over mix the flour because that's what makes things tough when you do.
You'll notice it's really thick now and I.

Still have l jumps of flour because now we're
going to add in our milk. Before you add in your milk, we're going to
heat it up in the microwave for around one minute until it gets nice and warm. Now I
know this sounds kind of weird, but I'm going to add my baking soda to my warm milk. And
the method to my madness here is that it's going to cause a chemical reaction.

Give it
a little bit of a whisk, and as you can see it starts to foam on top. That means the baking
soda is activated so now we're going to take this and add it into the other mix. Gently
whisk your whole batter together. It's a little bit messy at the start but it will come together.
Look at that, do you see all those bubbles.

That's the baking soda activated in there.
It's gorgeous. Look at that beautiful caramel molassessy mix. And that is our gingerbread, just look at
that. You are not going to believe how good this is when it comes out of the crock pot.

The Crock Pot that I have is big. It's 4 quarts.
But if you only have a small crock pot or rice cooker, it will still work just as well.
You can just halve or quarter my recipe. Before I add in the gingerbread, I'm going
to take an old butter paper, it's a trick I've shown you before, and I'm just going
to grease the crock pot to make sure your cake comes out nice and it doesn't stick in
there. Ok, Lovely.

Now we can go ahead and pour in
our gingerbread. Even as a raw batter, this cake looks lovely. Lastly, on top of the gingerbread
I'm going to pour in a mix I have of melted butter, water and brown sugar. And what this
mix does is it gets nice and steamy and it makes the cake really moist after it bakes.

I'm really excited for you to see this when
it's done because I made it for the first time the other day and it blew me away so
I know you're going to love it. Now we're going to pop on our lid. And turn it onto
bake. Now for my crock pot, I put it on high and I'm going to cook it for around 2 hours.
But you know your crock pot or rice cooker better than I do so just keep a close eye
on it.

Now if you don't want to cook your gingerbread
off straight away, that is totally fine. You can put it in the fridge overnight and bake
it the next day. I want to show you that after an hour this
is what your cake should look like. You can see that it has totally risen up, it has absorbed
all of that liquid that we put on top.

You can tell that it's really lovely and moist.
Just look at how soft it is. That's why we call it a pudding cake. And then if you shake
it, it's still really jiggly in the middle because it still needs time to cook but this
is looking and smelling fantastic. Our Gingerbread Pudding Cake is done and I
want to show you exactly what it should look like.

If Christmas had a smell, it would be
just like this. It smells spicy, treacly and just amazing. I'm going to give this a little
bit of a shake and you can tell there's still a tiny bit of a jiggle in the middle but this
is perfect. If you push down on top of the pudding, you can feel how soft it is.

It's
also firm which means it's perfectly cooked. So now I'm going to take it out of the crock
pot because I want it to stop cooking and set it aside and let it just relax for around
half an hour, cool down, and all the flavors marry together and then it's ready to serve. And look at that, do you see that lovely texture?
This is what steaming and baking a cake at the same time will do. It's incredibly moist
and soft.

And that stuff in there is gingerbread gold. You get a little bit of cake and a little
bit of gooey with this pudding. Your Gingerbread Pudding Cake is best served with vanilla ice
cream and I'm going to add on some salted caramel sauce as well. And of course, there is plenty for everyone.

How is it? This is amazing! You see, I told you. From Kevin, Waffles and
I, wishing you all a very Happy Christmas. And we'll see you back here again next Thursday
for more Bigger Bolder Baking. Happy Christmas, Everyone.

Bye guys, Happy
Christmas! Can I have some?.

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